Chili is another dish I will make and eat all year round.
I don't usually have enough patience to cook it in the slow cooker and it only takes about 40 total minutes to cook on the stove top, in addition to chopping the veggies so why wait?
I usually add a little steamed rice to my bowl of chili but as you can see in the picture, it's also good on a tortilla with lime and avocado...(but what isn't)?
A Greek or an Italian salad is always a perfect complimentary dish to have with any soup or chili concoction.
Ingredients
1 tablespoons extra virgin oil (to grease the pan)
1.5-2 pounds ground beef (I like grassfed)
2 cans of kidney beans (I like organic)
1 can chopped tomatoes (with only tomatoes as ingredient!I like organic)
Fresh, chopped garlic (I chop a lot of it)
2 red or green peppers
1 chopped onion
1+ teaspoon salt
1+ teaspoon black pepper
3+ tablespoons of chili powder
1+ teaspoon cumin
The Plan
Start food prepping...
Prepare the Ingredients
Get out your electric chopper if you have one and chop the onion, garlic and pepper if you're feelin' extra lazy (or want to get to cookin' your chili faster so that you can eat it asap)
I like to place my chopped veggies separately in bowls so that I can throw them in with the beef once it browns
Start cookin'...
Get to work
Add olive oil to your pan to grease it and heat at Medium
Throw in the ground beef (...I use a potato masher to mix and smash the beef up if needed)
Once the beef is nice and brown, throw in the chopped garlic and onion
After about 3 or 4 minutes throw in the peppers
After about 2 minutes throw in the seasoning, then beans, then tomatoes
Stir and taste and once the concoction tastes hearty and melts in your mouth, it's done
Final Touches...
Add more seasoning or salt/pepper/water upon tasting preferences
Enjoy in a bowl by its lonesome or with rice... or enjoy over tortillas with lime and avocado!!
Finish and Serve
And eat!!
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